Q. The term “Total Polar Compounds” is often seen in news is related to which of the following?
Answer: A
Notes:
During frying, oil undergoes degradation due to their exposure to elevated temperatures which result in changes in the physico-chemical, nutritional and sensory properties of the oil.
- Polar compounds are formed during frying.
- The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzhemeimer’s disease liver diseases etc.
- Therefore, it is essential to monitor the quality of vegetable oils during frying.
- In order to safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25% beyond which the vegetable oil shall not be used. Therefore, Vegetable Oils should not be repeatedly used for frying.
- The estimation of Total Polar Compounds (TPC) is a widely accepted parameter to decide whether the oil is safe for further use or not.
- The TPC Value is considered a better indicator since it refers to all degraded products from the initial triglycerides present in the oil.
Source: The Hindu